Homemade Peanut Butter Eggs

These creamy, rich, Homemade Peanut Butter Eggs are so outrageous that you’ll never want to eat a store bought peanut butter cup again.

I hope your weekend was fabulous! I know ours certainly was. The weather was amazing here this weekend and I think we spent every waking moment outside. I got my vegetable garden planted (more to come on that later this week), we cleaned up the yard, spent some time with family and even did a little relaxing outside…it was great!

As a kid, it wasn’t Easter without my grandmother’s Peanut Butter Eggs. We looked forward to them all year long because they were so much better than Reese’s. With Easter sneaking up in less than a week, I figured it was only fair that I share my favorite Easter recipe with you.

I do have to admit that there was a period of time when we begged my grandmother to bring these peanut butter treats to every holiday and she lovingly did, usually in the shape of peanut butter balls instead. I think she actually may have brought them with her every time we saw her, and since she only lives 30 minutes away, it’s fair to say that we ate a lot of these growing up. And, as a result, I became a peanut butter cup snob sometime during my childhood. To this day, I will wrinkle my nose at a Reese’s peanut butter egg because I’d rather hold out for these. Once you try them, I know you’ll agree.

This recipe is extra special because it originally belonged to my great great grandmother. Even though these Peanut Butter Eggs bring back great memories of our family and our Easter traditions, you can easily make these for just about any occasion. I’ve never been known to turn them down!

Start by beating the butter in a large mixing bowl. Beat it for 30 seconds to 1 minute until it is fluffy.

Add 1/2 cup of the confectioner’s sugar and cream it with the butter. Beat for 1 minute.

Add the vanilla extract. Beat until combined.

Unless you can find an 18oz jar of peanut butter, you may need to use a kitchen scale for this step. Just make sure you “tare” the scale with the bowl on top so you’re only measuring the peanut butter’s weight.

Add 18 oz of peanut butter and beat for 2-3 minutes until fluffy and completely combined.

Add the marshmallow fluff and beat for 3 minutes. I used the brand “Fluff” for this recipe and it worked great. Whipped Marshmallow is what you’re looking for- brand doesn’t matter.

If you buy confectioner’s sugar in large packages, you’ll need to measure out a pound of the 10x sugar.

Then, add the confectioner’s sugar in and beat for 3 minutes until combined.

Refrigerate the covered mixture until it is firm (a few hours or overnight). Once chilled, use a cookie scoop, portion out the peanut butter mixture and roll it into peanut butter eggs. I used my hands to roll it and the eggs came together in about 5 seconds. Place the eggs on a silpat or parchment lined baking sheet. Continue until all of the mixture is gone.

Refrigerate the eggs until they’re solid and hard. A few minutes before you plan to cover the eggs in chocolate, you’ll need to melt the chocolate chips and then allow some time for the melted chocolate to cool (10 minutes or so).

To melt the chocolate, you can either use a double boiler or the microwave. If you’re using a double boiler, add the chocolate chips to a mixing bowl. Add an inch or two of water to a small pot. Over medium heat, bring the water to a simmer. Sit the mixing bowl on top and stir until the chocolate is melted. Remove from the heat and allow it to cool for 10 minutes or so.

If you’re using the microwave to melt the chocolate, just microwave for 30 second intervals and stir until it is melted.

Using forks or a spoon, dip each egg in chocolate and then place it back on the silpat lined cookie sheet. You can add decorations, sprinkles, or just leave them plain.

Allow the chocolate to harden. Store the eggs in the refrigerator until ready to eat.

These creamy, rich, Peanut Butter Eggs are so outrageous that you'll never want to eat a store bought peanut butter cup again.

Ingredients

1 lb confectioner's sugar

1/2 cup confectioner's sugar

3/4 lb butter, salted

1 tsp vanilla extract

18 oz smooth peanut butter

7.5 oz marshmallow fluff

2 12 oz bags of semisweet chocolate chips

Instructions

Start by beating the butter in a large mixing bowl. Beat it for 30 seconds to 1 minute until it is fluffy.

Add 1/2 cup of the confectioner's sugar and cream it with the butter. Beat for 1 minute.

Add the vanilla extract. Beat until combined.

Add 18 oz of peanut butter and beat for 2-3 minutes until fluffy and completely combined.

Add the marshmallow fluff and beat for 3 minutes.

Add the remaining pound of confectioner's sugar and beat for 2-3 minutes until completely combined.

Refrigerate the covered mixture until it is firm (a few hours or overnight).

Using a cookie scoop, portion out the peanut butter mixture and roll it into peanut butter eggs. I used my hands to roll it and the eggs came together in about 5 seconds. Place the eggs on a silpat or parchment lined baking sheet. Continue until all of the mixture is gone.

Refrigerate the eggs until they're solid and hard.

A few minutes before you plan to cover the eggs in chocolate, you'll need to melt the chocolate chips and then allow some time for the melted chocolate to cool (10 minutes or so).

To melt the chocolate, you can either use a double boiler or the microwave. If you're using a double boiler, add the chocolate chips to a mixing bowl. Add an inch or two of water to a small pot. Over medium heat, bring the water to a simmer. Sit the mixing bowl on top and stir until the chocolate is melted. Remove from the heat and allow it to cool for 10 minutes or so.

If you're using the microwave to melt the chocolate, just microwave for 30 second intervals and stir until it is melted.

Using forks or a spoon, dip each egg in chocolate and then place it back on the silpat lined cookie sheet. You can add decorations, sprinkles, or just leave them plain.

Allow the chocolate to harden.

Store the eggs in the refrigerator until ready to eat.

Notes

This recipe can be easily halved if you don't need 4 dozen eggs.
The prep and cook time requires some hands off time for refrigeration.
If any at point the peanut butter mixture is too difficult to work with, just refrigerate it for a few minutes to harden then continue.

Comments

Nanny will love this. The picture is great and looks so pretty!!!!! You should send this to her to make sure she sees it. She will be so touched to have made the blog and hear all of your memories and comments!!!!!!

You carry on the tradition well, Bri! Yours are so pretty! My crew agree with all your thoughts on this Easter tradition! It has been a family tradition for generations! My batch is on the schedule this week!
<3

Elaine, thanks for checking in! I like the sprinkles too…they give great touch and make them feel especially Easter-y. These eggs bring back great memories and I’m so lucky to have Nanny around for consulting on the recipe!

After running into you Saturday morning I was reminded that I wanted to make these….wow are they good! Took them to our family Easter dinner and everyone agreed that they must be added to our Easter feast every year from now on! Thanks for sharing:)